Cherry Infused Bourbon
Cherry and bourbon flavors meld so well together, your future cocktails will thank you for making this recipe.
Servings 3 cups
- 2.5 cups cherries (washed, pitted and sliced)
- 3 cups bourbon (approximately just pour over the cherries to the top of the jar)
Wash the jar with hot soapy water and dry well
Wash cherries (see notes), pit and slice each one in half
Add cherries to jar and pour bourbon over the cherries to the top of the jar
Cap and set on the counter for 5 days. Shake once, every day
Make a cocktail
I am not adding the five days to the time in this recipe that the bourbon takes to infuse with the cherries.
- Wash the jar with hot soapy water before using it, but you don't have to sterilize it.
- Wash the cherries by adding unscented hand soap to your hands and rubbing them over the cherries a handful at a time. Then place them in a sieve and running cold water over the cherries.
- You can make as much cherry bourbon as you like, rule of thumb is fill whatever size jar you want halfway with the sliced cherries, and fill the rest of the jar with bourbon.
- Use the best bourbon you can afford as I do think you can taste the difference.
- After five days of infusing the liquor, when you separate the cherries from the bourbon, do not eat them. Rather, if you want to eat bourbon-flavored cherries, make my bourbon soaked cherries recipe. (Cherries in this recipe are sliced; bourbon-soaked cherries are kept whole, which retains their flavor.)
- You can store the final infusion on the shelf with the rest of your spirits; it doesn't need refrigeration.
Serving: 2ounces | Calories: 125kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 255mg | Fiber: 2g | Sugar: 15g | Vitamin A: 75IU | Vitamin C: 8.1mg | Calcium: 15mg | Iron: 0.5mg